Pecan Chicken Casserole
1 cup flour
1 cup shredded cheddar cheese (2/3 c. freeze-dried + 1 cup warm water, drained)
¾ cup finely chopped pecans
½ tsp salt
¼ tsp paprika
1/3 cup vegetable oil
4 eggs (½ c. powdered+¾ c. water)
1 cup sour cream (¼ c. powdered + 1 c. water)
1 cup chicken broth (1 chicken bouillon cube+1 c. warm water)
4 cups diced chicken (4 c. freeze-dried+8 c. warm water, drained)
½ cup shredded cheddar cheese (1/3 c. freeze-dried+½ cup warm water, drained)
¼ cup chopped onion (¼ c freeze-dried+3/4 c hot water, drained)
¼ cup mayonnaise
¼ tsp dill seed
1/8 tsp hot pepper sauce
Preheat oven to 350°F. In a bowl, combine first 6 ingredients; Set aside 1/2 cup crumb mixture for topping. Press remaining crumb mixture onto bottom of greased 13″ x 9″ baking dish. Bake 10 minutes or until lightly browned.
In a bowl, beat eggs. Mix remaining ingredients. Pour over baked crust. Sprinkle with reserved crumb mixture. Bake for 20-25 minutes or until a knife comes out clean. Let stand for 10 minutes before cutting.
Note: Reconstitutions are based on the Provident Pantry brand. If your products are a different brand, you will need to check their specific directions.